walnut jam cake
Given my fixation with both and , it should come as exactly no surprise that the time between me spying this recipe and me getting it in the oven was about six days. Which is the equivalent of less than one day in If You Don’t Have terms. I fell for it quickly, it came together even faster (spoiler: the whole thing can be made in a single-bowl food processor) and all of that voluptuous stuff on top — a schmear of jam and a “drift” of whipped cream that’s been tarted up with a little sour cream — are standard no-fuss ingredients. This cake is an easy win.
Estimated Nutrition (whole recipe, rough)
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Raspberry | 1 cup (123g) | 64 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Apricot | 1 medium (35g) | 17 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Black Currant | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/4 cups walnuts (4 1/2 ounces or 130 grams), toasted (in a shallow baking pan at 350°F for 10 minutes) and cooled
- 2/3 cup (150 grams) sugar
- 1 stick unsalted butter (4 ounces or 113 grams), cut into pieces
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup (2 1/4 ounces or 65 grams) all-purpose flour
- 1/2 teaspoon (2 grams) baking powder
- 1/2 teaspoon (3 grams) salt
- 1 teaspoon fresh lemon juice (optional)
- 1/2 cup (150 grams) jam or preserves (apricot or raspberry are recommended; I used black currant)
- 2/3 cup (160 grams) chilled heavy cream
- 1/4 cup (60 grams) sour cream
- 1 teaspoon sugar
- 1/2 teaspoon pure vanilla extract